Breakfast muffins don't all have to be sweet! This recipe combines bacon and corn into savoury goodness.
4 slices bacon
2 cups (250g) plain flour
3 teaspoons baking powder
1/4 teaspoon bicarb soda
2 tablespoons white sugar
1 tablespoon wheatgerm
1/2 teaspoon salt
2 eggs, beaten
1/3 cup (80ml) milk
1 cup tinned creamed corn
65g butter, melted
1/4 cup vegetable oil
Preparation:10min › Cook:25min › Ready in:35min
Preheat oven to 190 degrees C. Lightly grease 12 muffin cups.
Place bacon in a frypan. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large bowl, combine flour, baking powder, bicarb soda, sugar, wheatgerm and salt. In a separate bowl, combine eggs, milk, corn, butter, oil and bacon. Stir egg mixture into dry ingredients, just until combined. Spoon batter into prepared muffin cups.
Bake in preheated oven for 20 to 25, until golden brown.